Sweet and Sticky Haloumi and Chorizo Salad

This chorizo & haloumi salad is the perfect meal for one (but can easily be scaled up to feed a family).

Each time my hubby announces that he’ll be out for an evening, I shout a small inner cheer as it gives me the opportunity to unrestrainedly indulge in some of my favourite things. Read through my forever growing pile of home and food mags, put on a romantic drama and best of all, make this haloumi and chorizo salad for dinner. I’m certain he would say the same given the reverse scenario, however his indulgence is likely to be watching football and eating an overflowing bowl of pasta.

I loooove haloumi, especially when it’s served with chorizo which quite frankly, is a marriage made in heaven. This salad is gutsy and full of flavour, yet feminine with its hint of honey and fragrant herbs. If you need to bulk it up, you could add some roasted pumpkin or tender chick peas. It’s a quick and easy recipe, ideal to whip up after a long and busy day at work.

Ingredients:

Chorizo Sausage half, cut into 1cm thick pieces (approx 60g)

Haloumi 4-6 bite sized pieces

Asparagus Spears 3, trimmed & roughly chopped

Portobello Mushroom 1 large, chopped into thick wedges

Baby Spinach Leaves large handful, washed

Caramelised Balsamic Vinegar 2 tsp

Honey 1 tsp

Extra Virgin Olive Oil 1 tsp

Parsley leaves 1 tsp, chopped

Mint Leaves 1 tsp, chopped

Firstly place the baby spinach leaves in the centre of a dinner plate and put aside.

Place the slices of chorizo in a dry frypan (no oil) over a medium-high heat. Cook for 1 min on each side or until they start to brown. The natural oil of the chorizo will be released throughout the cooking process. Keep this in the pan as it’s packed with flavour. Add 1 tsp of the caramelised balsamic vinegar and shake the pan to coat the chorizo well.

Next add the mushroom and asparagus spears. Cook for a further 2 mins, mixing with the chorizo. Push the chorizo, mushroom and asparagus to one side of the pan, adding the haloumi cheese to the open space. Cook the pieces of haloumi for approx 30 secs on each side or until golden.

Add the remaining caramelised balsamic vinegar, olive oil and honey to the pan. Toss until all ingredients are covered well with the sweet & sticky sauce. Season with salt and pepper.

Serve immediately on top of the bed of baby spinach leaves with a sprinkling of fresh parsley and mint.